Haddock Soup

Ingredients

• two large Haddocks
• 41b. of leg of beef
• two or three onions
• carrots
• turnips
• a few allspice
• sufficient water
• jib. of lean ham
• ilb. of butter
• moderate quantities of powdered thyme
• marjoram
• parsley
• basil
• about 2 table-spoonfuls of flour
• 1 wine-glassful of red wine
• salt
• black pepper
• a small quantity of cayenne
• a few fine oysters

Method

1. 1

   Separate the fillets from the bones of the Haddocks, cut them into pieces, dust with salt and pepper, and lay in a buttered frying-pan.

2. 2

   Boil the bones and trimmings with beef, onions, carrots, turnips, allspice, and water until flavored.

3. 3

   Pound ham with butter and seasonings, stir over heat, dredge in flour, and add strained liquor.

4. 4

   Mix with red wine, season, add oysters, fry fillets, and serve in a soup-tureen.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 31. The excerpt below is the record exactly as published.

Haddock Soup. — (1) Separate the fillets from the bones of two large Haddocks, cut them into moderate-sized pieces, dust over with salt and pepper, and lay them in a buttered frying- pan. Put the bones and trimmings of the fish in a saucepan with 41b. of leg of beef cut into pieces, two or three onions, carrots, and turnips, a few allspice, and sufficient water to make the required quantity of soup, and boil gently at the side of the fire until well flavoured. Chop and pound in a mortar -jib. of lean ham with ilb. of butter, and season with moderate quantities of powdered thyme, marjoram, parsley, and basil ; put the mixture over the fire in a stewpan, stir it for a few minutes, then dredge in about 2 table-spoonfuls of Haddocks — continued. flour, and stir until cooked. Strain the liquor from the beef and fish-bones, add it gradually to the mixture, stir until smooth, then boil for an hour longer ; now mix with it 1 wine- glassful of red wine, and season to taste with salt, black pepper, and a small quantity of cayenne. Blanch and beard a few fine oysters

Cook this with the app: pantry check, scaling, and the assistant.